Characterization of soy peptone for the culture of microorganisms

• Published in: Revista cubana de medicina tropical Vol. 58; no. 2; pp. 109 - 118
• Main Authors: Zhurbenko, Raisa, Rodríguez Martínez, Claudio, Díaz Pérez, Marilyn, Durán Vila, Anabel, López Hernández, Orestes Darío, Viera Oramas, Diana Rosa
• Format: Journal Article
• Language: Spanish
• Published: Cuba 01.05.2006
• Subjects: Agar - pharmacology; Amines - analysis; Candida albicans - drug effects; Candida albicans - growth & development; Caseins - pharmacology; Culture Media - analysis; Culture Media - pharmacology; Escherichia coli - drug effects; Escherichia coli - growth & development; Hydrogen-Ion Concentration; Nitrogen - analysis; Papain - pharmacology; Peptones - isolation & purification; Peptones - pharmacology; Pilot Projects; Plant Extracts - chemistry; Saccharomyces - drug effects; Saccharomyces - growth & development; Sodium Chloride - analysis; Soybean Proteins - chemistry; Soybean Proteins - drug effects; Staphylococcus aureus - drug effects; Staphylococcus aureus - growth & development; Streptococcus - drug effects; Streptococcus - growth & development
• ISSN: 0375-0760; 1561-3054

A soy peptone obtained with enzyme papain as a hydrolyzing agent was characterized. The physicochemical evaluation of the nutritive base attained at pilot and industrial scale showed the following characteristics: loss due to desiccation, 1.93%; aminic nitrogen, 1.71%; total nitrogen, 8.63%; chlorides (as NaCl), 5.45%; and pH, 6.94. For the functional evaluation of the pilot and industrial batches (3), developed soy peptone and another one taken as a reference from the Biotécnica Internacional firm (México), was incorporated to a mixture of bases. There were no significant differences (p < 0.05) in the absorbance values at 640 nm obtained in the promotion of the growth between the developed product and that of reference for Staphylococcus aureus ATCC 25923. For Streptococcus pyogenes ATCC 19615, it was observed a mild superiority (significant difference for p < 0.05) starting from the 5th hour of incubation in favor of the industrial batches compared with the reference soy peptone. It was proved that the promotion of the growth in the soy triptone agar and broth media and in malt extract agar for the evaluated microorganisms was similar or higher (significant differences for p < 0.05) in those prepared with the experimental soy peptone, in comparison with the formulated with the reference base.